Canning and freezing season is in full swing at our house. A few weeks ago, we spent the weekend making one batch of canned tomatoes and creating all sorts of peach items: peach and tomato salsa, peach jam, pickled peaches, peach-infused vinegar, peach-infused vodka, and peach bread. Our basement shelves and freezers are becoming nicely full.
We dedicated this past weekend to freezing cauliflower, broccoli, and eggplant and canning two more batches of tomatoes. With a bushel of tomatoes on hand, it was easy to determine one of the ingredients for our Friday night dinner.
Cheese, vegetarian stuffed tomatoes!
Friday’s dinner also had a little inspiration from our daughter, the vegetarian. Almost a year into this lifestyle, we have a number of meat replacement items in our house. One of those is a faux ground hamburger. Personally, I enjoy almost all of the meat replacement products (faux bacon being the exception). This faux burger works well, especially when combined with other ingredients. It has a texture similar to hamburger, and while missing a strong meaty flavor, it adapts nicely to the other flavors in the dish. Plus, this faux burger has one-third the calories and less than a third of the fat in 95% lean hamburger.
Our kids had social plans for Friday night, so dinner was just my husband and me. Both of us (even my slightly more carnivorous husband) found the stuffed tomatoes to be delicious.
Cheesy, Vegetarian Stuffed Tomatoes
Ingredients
- 3 tomatoes halved
- 2/3 cup meatless burger crumbles defrosted
- 1/3 cup feta
- 1 clove garlic minced
- salt & pepper
Instructions
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Preheat oven to 400.
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Scoop pulp out of each tomato half. Reserve for other purposes.
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Place empty tomato halves on a baking sheet, cut side up.
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In a small bowl combine crumbles, feta, and garlic.
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Season with salt and pepper to taste, stirring well.
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Divide filling among tomato halves.
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Bake for 10-12 minutes.
It looks so great! What a creative idea!